Cheese Ball II
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Ingredients
- 2 packages cream cheese, room temp, (8 oz / 226 g each)
- 1 can crushed pineapple, drained well, (8 oz / 226 g)
- 2 cups pecans, chopped, divided
- 2 tablespoons onion, finely diced
- ½ teaspoon seasoned salt
- assorted crackers, for serving
Instructions
- Add the cream cheese to a mixing bowl and beat with a fork until smooth.
- Add the pineapple, 1 cup of pecans, onion, and salt. Mix together well.
- Shape into 1 large ball or 2 smaller balls. Roll in remaining pecans to coat. Wrap in foil and place in the fridge overnight.
- Serve with assorted crackers, enjoy.
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